New Year's Hoppin' John & Quinoa

We like to have black-eyed peas on New Year's Day.  I had to get creative in the kitchen because my ham was still frozen, so I used the bacon I had in the fridge.  I was very surprised by the results!  Even all three of my children (ages 9, 6, & 5) loved this dinner.  Combining the black pea dish with quinoa made a creamy, mild chili style meal.  you can double this meal and freeze half of it.

INGREDIENTS:

• 1 T olive oil
• 2 shallots, diced
• 3 cloves garlic, minced
• 1 green pepper, diced
• 8 slices bacon, cut into small pieces
• 2 cans black eyed peas
• 1 small can green chiles
• 3/4 c salsa
• 2 t cumin
• 1 t Adobo seasoning
• salt & pepper
• water
• 1 cup quinoa
• 1 T butter

DIRECTIONS:

1. Cook bacon pieces, but do not let them get crispy!  Set aside.
2. Heat olive oil in large stock pot.  Add shallots, green pepper & garlic.  Saute for 5 min on low heat.
3. Add cooked bacon, peas (not drained), chiles, salsa, cumin, Adobo, salt & pepper, and 1-2 cans water (I use the cans from the peas).  
4. Cook mixture on med-high to high until it boils.  Reduce heat, but continue boil for approximately 10 minutes.  Remove from heat.
5. Meanwhile, rinse quinoa.  Place in pot with 1.5 cups water & bring to boil.  Add more liquid if it all becomes absorbed.  Boil for approximately 10 minutes.  When finished, add butter and set aside.